Bruschetta Eggplant w/ tofu



  • 30 oz Mori-Nu® Silken extra-firm tofu*, cut into ½” cubes
  • 1-½ cups raw, unpeeled eggplant, cut into 1” cubes
  • 1 cup (1-2 medium 2-3/5”) plum tomatoes, seeded and chopped
  • ½ cup scallions (3-4 scallions), chopped
  • 2 Tbsp fresh basil leaves, chopped
  • 2 tsp olive oil
  • ¼ tsp garlic powder
  • 1 clove garlic, minced
  • Non-stick cooking spray
  • Dash of salt and/or pepper (optional)

*Tofu can vary significantly in its nutritional content, depending on the type and brand. If you choose to use an alternative tofu, follow these guidelines for your Lean & Green Meal:

  • 250-350 calories total (including all Lean, Green, and Healthy Fat servings)
  • > 10 g fat total (including all Lean, Green, and Healthy Fat servings)
  • < 1250 mg sodium
  • < 15 g total carbohydrate
  • > 25 g protein


Preheat oven to 400° F. Lightly mist a large (or two medium) non-stick baking sheet with non-stick cooking spray until lightly covered. Place eggplant and tofu, well-spaced, in a single layer on baking sheet. Lightly drizzle olive oil over eggplant and tofu. Sprinkle on garlic powder. Bake 7-10 minutes. Flip and bake an additional 7-10 minutes, or until eggplant is tender when tested with fork. In large serving bowl, combine tomatoes, scallions, garlic, and basil. Add eggplant and tofu. Salt and pepper to taste if desired. Toss gently to mix. Serve and enjoy.


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